Village at Pinnacle Peak

8711 E Pinnacle Peak Rd, Scottsdale, AZ 85255

Other

License: Food Establishment - Eating & Drinking

Last inspected: Oct 13, 2025

Score

Medium Risk

Going back to 2024, Village at Pinnacle Peak has four inspections in the public record. The newest entry in the record is dated Oct 13, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

The pattern that stands out is “time/temperature control for safety food, hot holding”, which has been cited two times.

That's lower than the typical Scottsdale restaurant, which scores around 95. Nothing in the record is alarming, but there's room to improve.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 13, 2025

Routine

2 critical violations. 2 corrected on site.

View 2 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: On cook line, in hot holding unit next to grill top, sausage links and sausage patties with internal temperatures of 110*F-125*F. Per employee, sausages were prepared within normal time parameters. Employee reheated links and patties on cook top to 165*F and placed back into hot holding unit. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

3-501.16(A)(1)

Improper handwashing procedure (corrected on site)

Inspector notes: At in use warewashing area, employee washed hands at handwashing sink with soap then dried hands on dirty dish towel to begin handling clean dishware. Instructed employee to re-wash hands with soap and dry with provided disposable paper towels at handwashing sink. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

2-301.12

Jul 8, 2025

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Hands not washed when required (corrected on site)

Inspector notes: Second Consecutive Violation. At in use warewashing machine, employee used gloved hands to handle dirty dishware, then removed gloves to handle clean dishware without a proper handwash in between each task. Manager instructed employee on proper handwashing when warewashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

2-301.14

Equipment or utensils not clean (corrected on site)

Inspector notes: In prep area, slicer with accumulation of food debris on blade and nonfood contact surfaces. Per manager, slicer was not used today and stored as clean. Manager instructed employee to re-wash, rinse, and sanitize slicer. All food-contact surfaces are to be cleaned to sight and touch. Discussed more frequent monitoring of food equipment when warewashed and stored as clean

4-601.11(A)

Apr 7, 2025

Routine

2 critical violations. 2 corrected on site.

View 2 violations

Hands not washed when required (corrected on site)

Inspector notes: At in use warewashing machine, employee used gloved hands to handle dirty dishware, then removed gloves to handle clean dishware without a proper handwash in between each task. Manager instructed employee on proper handwashing when warewashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

2-301.14

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: On cook line, sausage links/ 105*F-120*F and cooked potato/peppers mix/ 105*F-120*F out of internal temperatures. Per employee and manager, sausage and potato/ pepper mixture were in hot holding pans

3-501.16(A)(1)

Oct 16, 2024

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Bare hand contact with ready-to-eat food (corrected on site)

Inspector notes: On cook line, employee handled ready to eat french fries and chicken sandwich with bare hands. RTE food that was contacted by bare hands was discarded by employee. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

3-301.11(B)

Frequently Asked Questions

When was Village at Pinnacle Peak last inspected?

The most recent health inspection at Village at Pinnacle Peak on file is from Oct 13, 2025. The public record contains four inspections in total.

What is the most common violation at Village at Pinnacle Peak?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Village at Pinnacle Peak.

How does Village at Pinnacle Peak compare to other restaurants in Scottsdale?

Village at Pinnacle Peak most recently scored 74 out of 100, which is lower than the Scottsdale average of 95.

Has Village at Pinnacle Peak's inspection record improved over time?

Results have been roughly steady. Inspections at Village at Pinnacle Peak have averaged around two violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Village at Pinnacle Peak means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

Nearby Restaurants

Raven Gastropub

8900 E Pinnacle Peak Rd

Score: 74 — Medium Risk

Sante

17490 N 93rd St

Score: 100 — Low Risk

Walgreens

8816 E Pinnacle Peak Rd

Score: 100 — Low Risk

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